Directions

Place beef in a resealable plastic freezer bag and freeze for 1 hour or until firm enough to easily slice.

In a medium bowl, mix remaining ingredients until brown sugar is dissolved.

Remove beef from freezer and slice against the grain into 1/4-inch thick slices.

Divide beef and marinade between 2 bags, making sure meat is completely covered with marinade.

Close bag and refrigerate 8 to 12 hours.

Drain and discard marinade. Pat all slices of beef with paper towels.

Place beef slices in a single layer on the first tray, leaving space around each slice for proper dehydrating. Fill trays with remaining beef slices.

Stack trays on base with the top tray last.

Set the dehydrator to 160°F for 4 to 8 hours. Start checking beef for doneness at 4 hours and then every 30 minutes. Jerky is dry when you can bend it and and the top cracks, but the slice does not break.

Heat oven to 275°F.

Line a large cookie sheet with aluminum foil. Place jerky in a single layer, leaving a small space around each slice.

Bake for 10 to 12 minutes. Cool completely on a wire rack. Pat dry with paper towels before storing in an airtight container.

Makes: about 1 1/2 pounds

Cajun Beef Jerky

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

3 pounds beef top round

3/4 cup Worcestershire sauce

1/2 cup water

1/2 cup soy sauce

1/3 cup teriyaki sauce

1 Tablespoon onion powder

1 Tablespoon Old Bay® Seasoning

1 Tablespoon liquid smoke

2 teaspoons Cajun seasoning

1 teaspoon celery seed

Directions

Place beef in a resealable plastic freezer bag and freeze for 1 hour or until firm enough to easily slice.

In a medium bowl, mix remaining ingredients until brown sugar is dissolved.

Remove beef from freezer and slice against the grain into 1/4-inch thick slices.

Divide beef and marinade between 2 bags, making sure meat is completely covered with marinade.

Close bag and refrigerate 8 to 12 hours.

Drain and discard marinade. Pat all slices of beef with paper towels.

Place beef slices in a single layer on the first tray, leaving space around each slice for proper dehydrating. Fill trays with remaining beef slices.

Stack trays on base with the top tray last.

Set the dehydrator to 160°F for 4 to 8 hours. Start checking beef for doneness at 4 hours and then every 30 minutes. Jerky is dry when you can bend it and and the top cracks, but the slice does not break.

Heat oven to 275°F.

Line a large cookie sheet with aluminum foil. Place jerky in a single layer, leaving a small space around each slice.

Bake for 10 to 12 minutes. Cool completely on a wire rack. Pat dry with paper towels before storing in an airtight container.